Jalapeno Popper Monkey Bread
Can’t choose between cream cheese or cheddar cheese jalapeno poppers? Have both! This Jalapeno Popper Monkey Bread combines the best of both in a fun, pull-apart style bread!
Servings 12
Ingredients
- 1 store bought pizza dough left to rise at least one hour on the counter
- 8 oz. cream cheese softened
- 1 cup cheddar cheese plus 1/3 cup
- 1/2 tsp. garlic powder
- 2 jalapeños seeded and diced, plus 1 jalapeño, sliced
- Splash of Cholula or your favorite hot sauce
- Salt and pepper to taste
- 4 tbsp. unsalted butter melted
- 1 tbsp. fresh parsley chopped
- Optional: Ranch dressing
Instructions
- Preheat oven to 450º. Generously grease a bundt pan making sure to cover all sides.
- On a lightly floured surface, cut the pizza dough into approximately 16 pieces. Set aside.
- In a mixing bowl, add cream cheese, 1 cup cheddar, 2 diced jalapeños, hot sauce, and salt and pepper. Mix on medium speed until combined.
- With your hands, flatten each piece of dough into a disc. Spoon a little of the cream cheese mixture into the center.
- Fold dough over to make a dough ball. Once all the dough is filled, layer the dough balls in a bundt pan.
- Mix melted butter and fresh parsley together. When the bottom layer of the bundt pan is filled, spoon a little butter on top.
- Then, sprinkle cheddar cheese on top and add jalapeño slices. Continue with layers until all of the dough balls have been placed in the bundt pan.
- Bake for about 25 minutes, or until the monkey bread is golden brown.
- Remove from the oven and allow to cool.
- To remove monkey bread from the bundt pan, use a butter knife to loosen the edges. Place a plate on top and carefully flip pan over. If necessary, tap bottom of the pan until bread falls onto the plate.
- Serve with a side of Ranch for dipping, if desired.